7 Best Vegan Bok Choy Recipes For Your Kids

7 Best Vegan Bok Choy Recipes For Your Kids

7 Best Vegan Bok Choy Recipes For Your Kids

Bok choy is a nutrient powerhouse like other green vegetables. The leafy green is packed with vital nutrients that are crucial for a baby's growth and development, such as calcium, vitamins A and B6, and significant amounts of vitamins C and K. Let’s try these healthy vegan bok choy recipes.

Vegan Bok Choy Stir Fry

1. Vegan Bok Choy Stir Fry

Use my bok choy stir fry recipe to get the most flavour out of your dark leafy greens. A homemade umami sauce and baby bok choy combine to make the ideal side dish.

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Serving: 2

Ingredients For The Sauce

  • Tamari: 1½ tablespoons
  • Rice vinegar: 2 tablespoons
  • Fresh lime juice, plus extra lime slices for serving: 1 teaspoon
  • Honey: ½ teaspoon
  • Minced ginger: ½ teaspoon
  • Small garlic clove: 1
  • Sesame oil: ½ teaspoon

Ingredients For The Stir Fry

  • Sunflower oil: 1 tablespoon
  • Shiitake mushrooms stem removed, sliced: 4 oz
  • Small head broccoli, florets chopped: ½
  • Scallions chopped: 2
  • Baby bok choy, sliced vertically into quarters: 2
  • Edamame: ½ cup
  • Carrot: 1
  • Brown rice pasta: 4 oz
  • Sesame seeds: 2 teaspoons
  • Sambal or sriracha, for serving

Method

  1. Tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil are combined to make the sauce. Place aside.
  2. Cook the noodles as directed on the package in a pot of salted boiling water until al dente. Rinse, drain, and set aside. In a big skillet over medium heat, warm the oil.
  3. Add the broccoli and shiitake mushrooms, toss to combine, and simmer for 1 to 2 minutes, or until the broccoli starts to colour and the mushrooms start to soften. Add the edamame, bok choy, and scallions after giving the pan a thorough shake and toss. Cook for 2 minutes, stirring until the bok choy and broccoli is soft but still vivid.
  4. Toss in the noodles and vegetables after adding them. Re-toss after adding the sauce. Add a lime squeeze. Adjust seasonings based on taste. Sprinkle sesame seeds on top. Extra lime slices and sambal or sriracha sauce on the side should be served.

Vegan Japanese Simmered Daikon With Bok Choy

2. Vegan Japanese Simmered Daikon With Bok Choy

Japanese cuisine frequently uses the root vegetable daikon (“big root”). It is a kind of winter vegetable with long, white roots and top-mounted green leaves that resemble enormous, pale carrots. Let’s try Japanese Simmered Daikon with Bok Choy and Edamame.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Serving: 4

Ingredients

  • Daikon radish: 1 whole
  • Sake: 1 cup
  • Mirin: ¼ cup
  • Soy sauce: 3 tablespoons
  • Sugar: 2 tablespoons
  • Water: ½ cup
  • Small piece konbu: 1
  • Baby bok choy: 12 pieces
  • Frozen edamame: 1 cup
  • Thinly sliced: 4 scallions

Method

  1. Daikon should be peeled and cut into 1-inch thick rings. Mix the sake, mirin, soy, sugar, water, and konbu in a medium saucepan. Add slices of daikon.
  2. Bring to a gentle simmer. For about an hour, cook the daikon under a cover, occasionally turning and rotating it to ensure even cooking. Utilize a metal spatula with slots to gently remove the daikon. Bok choy and edamame are added once the liquid has reached a simmer.
  3. Cook for about two minutes, or until edamame is fully cooked but still has a vivid green color, and bok choy is just wilted but still crunchy. Bok choy and edamame should be divided into small serving bowls. Insert the diced daikon. Add scallions on top before serving. Now ready to serve.

Vegan Stir-Fried Vegetable Bok Choy Salad

3. Vegan Stir-Fried Vegetable Bok Choy Salad

It is always a shame to throw away expensive vegetables. They can serve as the base for a delectable stir-fry when they are past their prime. This recipe uses whatever ingredients you have on hand to create a quick stir-fry using any combination of pak choy, bok choy, basil leaves, and spinach leaves.

Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes | Serving: 4

Ingredients

  • Vegan oyster sauce: 2 tablespoons
  • Palm sugar: 1 teaspoon
  • Sesame oil: 1 tablespoon
  • Sunflower oil: 1/3 cup
  • Bunch spring onions: 5, cut into 5cm lengths
  • Baby spinach leaves: 225g
  • Pak Choy trimmed: 225g
  • Baby bok choy: 3
  • Thai basil leaves: 2 cups
  • Long red chilli chopped: 1
  • Toasted sunflower seeds: 2 tablespoons

Method

  1. Vegan oyster sauce, sugar, sesame oil, and 2 tablespoons of sunflower oil should all be combined in a small bowl to form the dressing. Place aside.
  2. Heat the remaining 2 tablespoons of oil over medium heat in a frypan. Spring onions should be stir-fried for 2 minutes or until just wilted. Stir-fry the baby spinach, Pak Choy, bok choy, basil, and chilli for 1-2 minutes or until the vegetables are soft. After adding the dressing, turn off the heat. To serve, sprinkle with sunflower seeds.

Vegan Noodle Miso Soup With Bok Choy

4. Vegan Noodle Miso Soup With Bok Choy

Both the colour and flavour of this soup are vibrant. Give this soup a try if you're trying to eat healthier in the new year while still craving delicious food!

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Serving: 2

Ingredients

  • Water: 6 cups
  • A strip of kombu: 1
  • Scallions chopped: 3
  • Large carrot: 1
  • Grated ginger: 2 tablespoons
  • Garlic cloves: 2
  • White miso paste: ¼ cup
  • Ground turmeric: ½ teaspoon
  • Freshly ground black pepper: ½ teaspoon
  • Lemon juice: 2 tablespoons
  • Lime juice: 1 tablespoon
  • Coconut oil: ½ tablespoon
  • Tamari: 1 tablespoon
  • Sriracha: 2 teaspoons
  • Tofu cubed: 7 ounces
  • Cooked rice noodles: 2½ ounces
  • Baby bok choy stalks thinly sliced, leaves torn: 2
  • Sea salt: ¼ teaspoon optional
  • Fresh mint or cilantro, optional for serving
  • Pinch of red pepper flakes, optional

Method

  1. Water and kombu should be combined in a medium pot. For 10 minutes, simmer gently without boiling. Take the kombu out. Add the scallions, carrots, ginger, and garlic, and simmer for about 20 minutes or until the carrots are tender.
  2. Scoop ½ cup of the hot soup and the miso paste into a small bowl. After combining, add everything back to the soup pot. Include the tofu, noodles, bok choy, turmeric, black pepper, lemon and lime juice, coconut oil, tamari, and sriracha. Cook for ten minutes. If preferred, garnish with fresh herbs and season to taste with ¼ teaspoon sea salt. Now time to enjoy.

Spicy Peanut Tofu Bowl With Bok Choy

5. Spicy Peanut Tofu Bowl With Bok Choy

Never before has tofu tasted better! Fluffy white rice, sautéed bok choy, crispy tofu, and a mouthwatering spicy peanut sauce are all piled high in this Spicy Peanut Tofu Bowl.

Prep time: 25 minutes | Cook time: 35 minutes | Total time: 60 minutes | Servings: 4

Ingredients For The Peanut Tofu Bowls

  • Extra-firm tofu: 14 oz
  • Pressed and cut into 1-inch cubes
  • Sesame oil: 2 tablespoons
  • Soy sauce: 1 tablespoon
  • Corn starch: 1 tablespoon
  • Bunches baby bok choy: 3
  •  Water: 1 tablespoon
  • Cooked rice: 4 cups
  • Optional garnishes: sliced scallions, crushed peanuts

Ingredients For The Spicy Peanut Sauce

  • Creamy  unsalted peanut butter: ⅓ cup
  • Soy sauce: ¼ cup
  • Rice vinegar: 2 tablespoons
  • Maple syrup: 2 tablespoons
  • Garlic clove: 1
  • Chilli sauce: ½ tablespoon
  • Sesame oil: 1 tablespoon

Method For The Peanut Tofu Bowls

  1. Set the oven to 400°F. Use parchment paper to cover a baking sheet.
  2. Tofu should be properly covered after mixing with soy sauce, cornstarch, and 1 tablespoon of sesame oil in a big dish.
  3. Tofu should be spread out on a baking sheet with space between each cube. Bake for 25 to 30 minutes at 400 degrees F, turning the pan over halfway through until the edges are golden brown.
  4. In a sizable nonstick pan or wok, heat the final tablespoon of sesame oil over high heat. Bok choy should be added, covered, and cooked for 2 minutes or until slightly wilted. Remove the cover, add the water, cover the pan, and cook for two minutes or until the spinach is wilted.
  5. Take off the top, add half the peanut sauce, and coat. Bok choy from the pan. When the tofu is heated, add it to the hot pan with a half (or all, if you don't want any sauce left over to drizzle over the bowls) of the remaining sauce. Toss the tofu with the sauce and heat for one to two minutes. Distribute the bok choy, tofu, and rice equally among the bowls.
  6. Optional garnishes include scallions and crushed peanuts. Drizzle the remaining peanut sauce over the dish.

Method For The Spicy Peanut Sauce

  1. Mix the peanut butter, soy sauce, rice vinegar, maple syrup, garlic, chilli sauce, and sesame oil in a medium bowl until combined and smooth.

Miso-Hoisin Glazed Tofu and Baby Bok Choy

6. Miso-Hoisin Glazed Tofu and Baby Bok Choy

This spicy miso-hoisin glazed tofu and baby bok choy recipe is flavour-packed and makes a complete meal. It is sweet and tangy, savoury, and umami-rich.

Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes | Servings: 4

Ingredients

  • Extra firm tofu: 1 lb
  • Red onion: 1, cut into ½”-thick rings
  • Baby bok choy: 1½ lbs
  • Soy sauce: 3 tablespoons
  • Toasted sesame oil: 1 tablespoon
  • Jasmine rice for serving

Ingredients For The Miso Hoisin Sauce

  • Hoisin: ½ cup
  • Red miso: 2 tablespoons
  • Soy sauce: 2 tablespoons
  • Chilli paste: 1 teaspoon
  • Warm water: ¼ cup

Method

  1. Set the oven's temperature to 425°F. Cut the tofu block into 8 widthwise slices. To remove extra water, gently press the slices using paper towels.
  2. 3 tablespoons of soy sauce and 1 tablespoon of toasted sesame oil should be placed on a dinner plate. Tofu is placed on a big rimmed baking sheet after being dipped in the soy sauce-sesame oil mixture on both sides (use parchment for easy clean-up if desired).
  3. After that, lay the red onion rings next to the tofu after dipping both sides in the soy sauce mixture. After 10 minutes, turn the tofu and onions after removing them from the oven. Add another 10 minutes to the baking.
  4. In the meantime, combine all the ingredients in a bowl and stir with a fork until the miso-hoisin sauce is smooth. Place aside.
  5. In the same way, you would prepare tofu, prepare the baby bok choy. Take the bok choy leaves and split them in half. Coat both sides with the soy sauce mixture. Place cut sides up in a 9 x 13-inch baking dish or on a second big rimmed baking sheet. Miso-hoisin sauce should be liberally brushed onto the sliced side. Remove the tofu and onions from the oven once the baking is complete, then flip them over once more, so the original side is now facing up. Use miso-hoisin sauce as a glaze.
  6. Place the baking pans for the bok choy and tofu in the oven, preferably on different racks. Bok choy should be baked for 9 to 11 minutes, or until the leaves are wilted, and some are starting to caramelize, but the stems still have some crunch. After 5 minutes of baking, remove the tofu and onions from the oven, flip them over, coat the other side with miso-hoisin sauce, and put them back in the oven for an additional 5 minutes. Serve with extra miso-hoisin sauce and jasmine rice.

Black Pepper Tofu with Bok Choy

7. Black Pepper Tofu with Bok Choy

Making this Black Pepper Tofu with Bok Choy for dinner on a weeknight is simple and takes less than 30 minutes. It is stuffed with nutritious bok choy and can be served with rice noodles, jasmine rice, black rice, or on its own.

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Servings: 2

Ingredients

  • Firm tofu: 8–12 oz, patted dry, cut into 1-inch cubes
  • Corn starch for dredging (optional)
  • Wok oil: 2 tablespoons
  • Salt generous: 5-finger pinch
  • Freshly cracked peppercorns: 1 teaspoon
  • Large shallot: 1
  • Garlic cloves: 4
  • Baby bok choy: 6 ounces

Ingredients For The Black Pepper Sauce

  • Soy sauce: 2 tablespoons
  • Chinese vegan cooking wine: 2 tablespoons
  • Water: 2 tablespoons
  • Brown sugar: 1 teaspoon
  • Freshly cracked peppercorns: ½ teaspoon
  • Chili paste: 1 teaspoon(optional)

Method

  1. Tofu should be cut into cubes and gently blotted dry using paper towels.
  2. To make the wok sauce, combine the ingredients in a small bowl and stir until most of the sugar has dissolved. Put it next to the stove.
  3. Prepare the bok choy, garlic, and shallots.
  4. Tofu should be lightly dusted with cornstarch (cornstarch is optional but provides a crispier texture).
  5. Heat the oil in a wok or large cast iron skillet over medium-high heat. Add the salt and crushed peppercorns, and stir-fry for approximately a minute or until fragrant. Add the tofu to the heated, seasoned oil, and cook until golden and crispy, adjusting the heat as necessary.
  6. It will take about five to six minutes, so be patient and take your time.
  7. Wipe the pan clean, and then place the crispy tofu on a platter covered with paper towels.
  8. Add bok choy, shallots, and garlic to the medium-heat oil that is already heated. For about 3 to 4 minutes, stir until the shallots become golden and the bok choy wilt. It will smell wonderful.
  9. Make sure to remove all the sugar that may have been collected in the bowl before adding the wok sauce to the pan. Bok choy should only be slightly soft after simmering for a couple of minutes.
  10. At the very last minute, quickly coat the tofu with the sauce by tossing it back into the skillet with the bok choy. The fantastic crispiness will go if you cook anything longer! Taste for salt and spice and adjust to your liking.
  11. Serve right away while juggling two bowls.

How To Store Bok Choy

1. Place In Water

Put some cold water in a jar. Place the jar with the stalks standing upright in it in your refrigerator. Eat the vegetables within a day or two.

2. Store In Zipper Bag

Bok choy shouldn't be washed before being in the refrigerator. If you do, the rot will be encouraged by moisture. Place the unwashed vegetable in a plastic zipper bag as an alternative. Make holes in the bag to allow air to circulate and prevent the vegetable from wilting. Eat this within three to four days.

3. Wrap In Paper Towels

Bok choy's base should be cut off, and the vegetable's stalks should be separated. Keep the white stems because they are frequently used in recipes. The separated leaves should be placed inside a big bowl of cold water. To remove any extra water, rinse the leaves and shake them.

After that, dab them dry with a paper towel. Place the bok choy leaves on brand-new, fresh paper towels and roll them up once they have dried completely. Put the rolled-up leaves in a plastic bag with a zipper. Put the bag in the refrigerator's crisper drawer. For about five to six days, the bok choy should remain fresh.

How Long Does Bok Choy Stay Fresh When Frozen?

4. How Long Does Bok Choy Stay Fresh When Frozen?

For up to 6 months, bok choy can be frozen. However, the freezer can last much longer if maintained at a constant temperature of 0°F. Most household freezers will make this nearly impossible because everyone in the home will need to open them daily to take food out of them.

Bok choy can still be consumed after the typical six-month shelf life has passed.

You might notice that the bok choy is a little bland because the flavour and texture of the vegetable will deteriorate. If you intend to use it in soups and stir-fries, you shouldn't be concerned about using it after six months because the flavour will be provided by the other ingredients.

5. How Is Bok Choy Defrosted?

What you intend to do with the frozen bok choy will determine this. These vegetables quickly become mushy after freezing because of their high moisture content.

Bok choy doesn't require thawing before being added to stews, stir-fries, or soups. The frozen bok choy will quickly defrost when added to your cooking dish. Due to the heat, bok choy will defrost while retaining its flavour and texture. For other meals, thaw the frozen bok choy in a dish of warm water, or consume them raw. Depending on the room's temperature, it could take an hour for the vegetables to thaw.

Bok choy shouldn't be cooked in hot water because it must be used immediately. The greens become overcooked as a result, losing their flavour and texture. Rinsing the bok choy for a few minutes under running water is the best technique. As a result, the vegetables will gradually defrost while retaining their flavour.

Conclusion To The 7 Best Vegan Bok Choy Recipes For Your Kids

Conclusion

Vitamins C and K are especially abundant in bok choy. Additionally, fiber is present, a vital nutrient that can only be found in plant-based foods. Fiber promotes digestive health and lowers the risk of numerous chronic illnesses. So don’t miss cooking these healthy vegan bok choy recipes.

I trust you enjoyed this article about the 7 Best Vegan Bok Choy Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

 

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Ideas? Thoughts? Questions? I would love to hear from you. Would you please leave me your questions, experience, and remarks about this article on the 7 Best Vegan Bok Choy Recipes For Your Kids, in the comments section below? You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.

 

 

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